Durian Chiffon
Overview
I will carry out the durian till the end. Since I made durian cake last time, it has been well received by foodies. I am deeply inspired. I am a little hypocritical and I am still not satisfied. I went to the supermarket last night and brought back a durian. My son and I ate it desperately and couldn’t eat the last piece. So I came up with the idea of making a chiffon cake. Think about it
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Ingredients
Steps
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Use a food processor to mash durian into puree and set aside.
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Add 20 grams of sugar to the corn oil and milk and beat with a hand whisk until milky white and the sugar dissolves.
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Add durian and mix well.
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Add egg yolks gradually and mix well.
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Sift in the flour and mix well to form an egg yolk paste.
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Set aside the mixed egg yolk paste. Next beat the egg whites.
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Put the egg whites in an oil-free and water-free basin and add 3 drops of white vinegar.
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Use an electric mixer to beat the egg whites until foamy, add the remaining sugar, and beat the egg whites until stiff peaks form.
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Beat the egg whites to such an extent that two small valleys can be formed by lifting the whisk. As shown in the figure
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Take one-third of the egg white and add it to the egg yolk paste, stir it up with the bottom and mix well (do not make circles to prevent the egg white from defoaming. Preheat the oven to 130 degrees for 10 minutes in advance.
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Add all the egg yolk batter into the remaining egg whites, and mix evenly until the two batters are mixed into a cake batter.
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Put the cake batter into an 8-inch cake mold, lift the mold and shake it a few times to remove any air bubbles inside.
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Put it into the bottom layer of the oven, bake it at 130 degrees for 30 minutes, then change it to 165 degrees and bake it for another 30 minutes before taking it out of the oven. After baking, turn the cake upside down immediately and wait for it to cool to prevent the cake from shrinking.
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Finished product.
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When the sides are finished, the cake is as tall as the mold.
